Go Back
God Save the Quinoa

Basil Roasted Eggplant with Balsamic Drizzled Heirlooms

This Basil Roasted Eggplant with Heirlooms + Balsamic Drizzle recipe is bursting with the fresh flavors (and colors) spring dreams are made of. Serve it as a main dish, snack, or appetizer during the cold winter months or while enjoying the refreshing spring air!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • • 2 large eggplants
  • • 1 Tbs fresh lemon juice
  • • 1 tsp sea salt
  • • 1 tsp fresh cracked black pepper
  • • 2 Tbs EVOO Extra Virgin Olive Oil
  • • 1 cup of fresh basil leaves sliced
  • • 2 garlic cloves
  • • 5 large heirloom tomatoes
  • • 1/2 cup balsamic vinegar
  • • 1 Tbs honey
  • • Extra sea salt and pepper to taste

Method
 

  1. • Preheat oven to 400 degrees
  2. • Wash and completely dry your eggplant before slicing. Cut the tops (rounded edges) off both sides of your eggplant and slice eggplant lengthwise into about THREE 1-2 inch thick, skinless slices.
  3. • Dab eggplant with a paper towel to absorb excess water. Make sure eggplant is completely dry then place on a foil lined baking sheet. I recommend lightly spraying baking sheet with cooking spray before arranging eggplant slices.
  4. • Lightly brush eggplant slices with EVOO and place in oven for 10 minutes, or until eggplant slices are slightly browned.
  5. • While eggplant slices are roasting, make the Basil spread by combining lemon juice, salt, pepper, 2 Tbs EVOO, 1 cup of fresh basil leaves, and garlic in a blender or food processor and blend until completely smooth.
  6. • When eggplant slices are finished roasting, remove from oven and flip. Brush basil mixture over newly flipped eggplant slices and roast in oven for 10 more minutes until eggplant slices are brown and soft throughout.
  7. • Wash and slice your heirloom tomatoes and set aside.
  8. • While eggplant is roasting and prepare your balsamic drizzle by whisking balsamic vinegar and honey together in a saucepan over low-medium heat. When combined, slowly bring contents to a boil then reduce heat completely and let sit for 10 - 15 minutes. This will allow mixture to thicken.
  9. • When eggplants are done roasting place sliced heirlooms on top of eggplant slices and generously drizzle balsamic glaze on top and enjoy!